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Home made cavatelli pasta, prosciutto and white wine cream with fresh sage

Risotto, Pasta and Rice

When Italy comes home with you...

Ingredients

Recipe for 4 persons

Cavatelli

1 Unit(s)
Egg
115 Gr
Ricotta
5 Gr
Salt
225 Gr
Fine semolina

Cream sauce

1 Unit(s)
Onion
8 Slice(s)
Prosciutto
100 Ml
White wine
200 Ml
Crème fraiche
8 Leaf(ves)
Sage

Preparation time: 60 min

  • Cavatelli

    Strain the ricotta to remove excess water. Combine the cheese and eggs in a mixing bowl. Set aside. Combine the salt and flour and place it on a flat work surface, making a well in the middle. Pour the liquids into the center of the well and incorporate all of the ingredients until you reach a smooth consistency. Roll the dough into a cylinder roughly 1cm in diameter and cut into small tubes. Shape the cavatelli. Cook in boiling salted water for about 3 minutes.

  • Cream Sauce

    Finely chop the onions and then sweat them in a sauce pot with a bit of olive oil on medium heat.  Next, add the white wine and reduce by about 3/4.  

    Finely slice the prosciutto and sage and then add them to the saucepot.

You can serve the sauce with any other pasta you like to change things up.

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